• Preheat Oven 350 degrees F.
• In a large bowl combine the flour, grated cheese, salt, fresh ground black pepper and toss.
• Cut the butter into cubes and add to the flour.  Crumble the butter with your fingers to form a crumbly dough.  Add the water a tablespoon at a time to form and the dough into a disc.
• Wrap the dough in cling wrap and refrigerate for at least thirty minutes.
• Remove the dough from the refrigerator and cut the disc in half and refrigerate the other half until ready to use.
• Place the dough on a lightly floured surface and gently roll the dough out to fit a 10 inch pie dish.
• Fit the dough in the pie dish and using a fork poke the bottom with a fork.
• Bake the crust for 12 – 15 minutes.  Let the crust cool before placing any filling in it.

For the Filling:

• Cut the bacon slices and place in a heated cast iron pan.  Cook the bacon and set aside.  I did not cook my bacon to a crisp, rather I left it slightly soft.
• Place the sliced onion, chopped garlic and sliced bell pepper in a heated cast iron pan and drizzle with a tablespoon of olive oil and add the salt and pepper.  Sauté until the onion is translucent and the garlic is fragrant.  Remove from the heat and let cool.
• Toss the cooked bacon and the basil with the onion mixture.  Fill the cooked pie crust with the onion and bacon mixture and top with the cheeses.
• Beat the eggs with the milk and pour over the cheeses.
• Remove the other half of the dough from the refrigerator and on a lightly floured surface roll the dough out to about a quarter of an inch thickness.
• Cut into strips and lattice the top of the pie with them.  Brush with an egg wash.
• Bake for 45-50 minutes or until the pie is a beautiful golden color.
• Let cool for 10 - 12 minutes before cutting.